Lamb
The Indian 'saag' is a veritable Popeye-style curry made with good-for-you leafy green vegetables, such as spinach. But we've also added coriander to ours for an extra oomph of flavour. Even if it doesn't give you the strength of the legendary cartoon 'sailor man', it is going to give deliciousness with a rich lamb base and tender sweet potato.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Peel and coarsely grate onion. Peel and finely grate garlic and ginger. Cut sweet potato into 2cm pieces.
Heat oil in a saucepan over medium-high heat. Add lamb mince, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown.
Add sweet potato, onion, garlic, ginger, Fragrant Garam Masala, turmeric, salt and pepper and cook for 2–3 minutes or until fragrant. Add tomatoes and 250ml (1 cup) water and bring to a simmer. Reduce heat to medium-low, cover with a lid and cook for 15 minutes or until sweet potato is tender. While curry is cooking, continue with step 5.
Thoroughly rinse English spinach and coriander and pat dry. Finely chop spinach and most of the coriander leaves and stems (reserving a few to serve). Add to curry and cook, stirring, for 1–2 minutes or until wilted. Season to taste.
Roughly chop cashews. Divide rice and curry between bowls and top with cashews and reserved coriander leaves to serve.
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